Spicy Pepper and Onion

Spicy Pepper and Onion

by Elsie Williamson 6 months ago
4.5 (6)
30 minutes
121.6 kcal
12.5 g carbs
Description

Good with grilled steak. Serve over cooked rice, or you can also heat a can of black beans in a saucepan, drain, and serve with the peppers over rice.

Ingredients
  • 2 tablespoons olive oil, or to taste
  • 1 red bell pepper, seeded and thinly sliced
  • 1 sweet onion (such as Vidalia®), thinly sliced
  • 1 (8 ounce) package assorted sliced mushrooms, or to taste
  • 3 cloves garlic, smashed and chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons dried parsley
  • 1 tablespoon ketchup
  • 1 tablespoon dried basil
  • 2 teaspoons ground turmeric
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • 3 pinches cayenne pepper
  • 2 tablespoons water
Directions
  1. 1. Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
  2. 2. Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.
Nutrition Facts
serving: 4 servings
calories: 121.6 kcal
carbohydrates: 12.5 g
protein: 3.2 g
saturated fat: 1.1 g
sodium: 135.8 mg
fiber: 2.8 g
sugar: 5.6 g